300 gmpiece skinless yellowtail kingfish, bones removed, thickly sliced4golden shallots, thinly sliced2limes, finely grated rind and juice only3lemon thyme sprigs2fresh bay leaves80 ml (1/3 cup)chardonnay vinegar125 ml (½ cup)extra-virgin olive oil (see note)Escalivada2red capsicum1Spanish onion1eggplant1head of garlic50 mlolive oilTo serve:extra-virgin olive oil (see note)Pa amb tomàquet1loaf of ciabatta, thickly sliced2ripe vine-ripened tomatoes, halved1garlic clove, halvedFor drizzling:extra-virgin olive oil
Combine kingfish, shallot, lime rind and juice and herbs in a shallow dish. Season to taste, then add vinegar and olive oil and toss to coat. Refrigerate for 4 hours to marinate.
Meanwhile, for escalivada, preheat oven to 180C. Place vegetables on a roasting tray, drizzle with olive oil and season to taste. Roast until tender (30-35 minutes). Cool, peel, thickly slice, arrange in separate piles on a plate, drizzle with extra-virgin olive oil and set aside.
For pa amb tomàquet, toast ciabatta in the oven until golden (5 minutes). While still warm, rub each side with cut sides of tomato and garlic. Drizzle with olive oil and season to taste with sea salt. Serve immediately with kingfish and escalivada for topping.
Note Javier prefers to use an arbequina blend extra-virgin olive oil.